This post may contain affiliate links. Please read our disclosure policy.
Tender strips of chicken are tossed with hot vegetables and fragrant sauce for an easy Ginger Chicken Stir Fry. Full of garlicky, gingery flavor and crisp broccoli florets, I love this homemade dinner even more than expensive takeout. And, I think you will, too!
The humble stir fry has become one of my favorite go-to methods for getting dinner on the table lightning fast without a lot of effort. Who can say no to a delicious dinner that is ready to eat in just 20 minutes? I usually lean toward stir-fry recipes with some spice to them, like this chicken and bok choy stir fry. But, when I’m in the mood for something with just as much flavor but a milder heat, this ginger chicken wins every time.
Ginger Chicken Stir Fry
One of the things that I’ll note up front is that this recipe for ginger chicken stir fry isn’t overly sweet, like so many restaurant versions. The sauce is thick, savory, garlicky and gingery all at the same time. And, when I make it for my family, there is hardly a bite of chicken or a drop of the sauce leftover. It’s that good.
You can swap in other vegetables if you want, but broccoli is one of my all-time favorites. The florets hold so much sauce and each bite is just bursting with flavor. And, who doesn’t love the bright green color of the tender crisp florets, nestled with the sizzling strips of chicken? Served over rice or noodles or even just straight from the pan, this stir fry is a straight up win.
This Ginger Chicken was DELICIOUS….. I also added Snap Peas along with the Mushrooms. I will double or triple the sauce recipe for next time as my husband likes the sauce. I also used Chicken Breasts as that’s usually what we have in the freezer. You could throw in any Veggies. I LOVE THIS RECIPE. I had everything cut and ready to throw together when we were ready to seat down. I just used my big fry pan and everything cooked up perfect. Served on some Jasmine Rice. So easy and so good. Thank you. I have tried a lot of your recipes and have loved them all.
Ingredients & Substitutions
Chicken — I use chicken thighs in this stir-fry. The timing is always more forgiving with thighs, and we also prefer them. However, you can use boneless skinless chicken breasts, if that’s your thing. Just watch closely and don’t allow them to overcook and dry out.
The Vegetables — Fresh, chopped broccoli florets are the perfect partner for chicken, here. I frequently also toss in some mushrooms for variety, but they’re optional.
The Sauce — I adore this sauce! It uses a combination of soy sauce, oyster sauce, rice vinegar, and sesame oil to provide a savory and slightly tangy background for the dynamic duo.
The Flavor — You’re going to love the way that fresh garlic and ginger impart authentic Asian flavor into every bite of this stir fry. Truly the stars of the show.
Cornstarch — A little cornstarch goes a long way. I include just enough here to achieve a thick, almost creamy texture for the sauce.
Recipe Tip
- Large skillet or wok
- Chef’s knife
- Cutting board
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Sturdy spatula
- Tongs
- Microplane
- Garlic press – This is hands down the BEST garlic press I have ever used. And, it’s just two pieces of stainless steel that click together and come apart for the easiest cleaning imaginable. You don’t even have to peel the garlic!
How To Make Ginger Chicken Stir Fry
Preparing the Sauce: First things first, you’ll want to combine the soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch. Then use a whisk to smoothly combine them.
Cooking the Chicken: I warm oil in a wok or skillet over HIGH heat. Once it’s nice and hot, I add the chicken and cook, tossing it regularly. Transfer it to a plate once it’s been seared on all sides.
Cooking the Vegetables: In the same pan, toss in all of the vegetables and aromatics to cook them in the remaining oil and grease. I let them sizzle while stirring constantly until everything is fragrant and the broccoli turns bright green.
Deglazing: You’ll add a splash of water to the skillet, then use a sturdy wooden or metal spatula to stir the vegetables, scraping up any browned bits that may be stuck to the bottom.
Adding the Sauce: I pour the sauce into the pan with the vegetables and give it a good stir. Keep stirring while the sauce thickens in the pan.
Finishing the Stir Fry: Once the sauce is nice and thick, I add the chicken back to the pan and toss it all together so that it’s well coated.
Expert Tips
Timing is everything with this ginger chicken stir fry. Since we’re cooking on high heat, it’s crucial to have everything ready to go before the first thing goes into the hot pan. Once things start moving, they move fast.
Some recipes cook everything at the same time, but if you misjudge the timing, you either end up with rubbery chicken or limp vegetables. I recommend cooking them separately until you’ve mastered the timing. It’s easier to get the best results.
Don’t Overcrowd the Pan — This is critical. When your ingredients are packed too tightly then the moisture they release prevent them from searing. If you overcrowd the pan, you will absolutely end up with stewed chicken and mushy vegetables.
Choose the Right Pan — I’ve tried almost every possible mechanism for making stir-fry over the years, from classic woks to cast iron skillets. A wide, stainless steel skillet or even a high capacity braiser pan work best in my experience.
Chop Consistently — Cut each ingredient so that the pieces are a uniform size. That allows them to finish cooking at the same time. Keep in mind that smaller pieces will cook faster. (This is just good advice, no matter the recipe!)
It’s All in the Sizzle — Let the pan get sizzling hot before you add the chicken. The high heat sears the outside out the chicken where it meets the pan. It might sound counterintuitive, but a really hot skillet actually helps keep the meat from sticking.
Take It Up A Notch — If you want a little bit more heat to amplify the ginger, you can sprinkle in some crushed red pepper flakes. You can also whisk in some chili paste or Asian hot sauce with the other sauces.
Serving Suggestions
I almost always serve this ginger chicken stir fry over a bowl of rice to soak up every bit of that glorious sauce. This simple Asian rice is about as easy as it gets, while baked cilantro lime rice adds a bright, herby twist. Both pair very well with the warm ginger and garlic.
If I’m in the mood to round things out with something fresh, I like to add a crisp side like an Asian cabbage salad or even my Asian carrot salad. Either will lend a cool, crunchy contrast to balances the hot, saucy chicken.
Storage and Reheating
How to Store: Let the chicken and ginger stir fry cool for 20 minutes on the counter, then transfer to an airtight container. It keeps well in the refrigerator for about 3 days.
How to Reheat Leftovers: For a single serving, I just pop it in the microwave for about 2 minutes. If you’re reheating a larger batch, transfer it to a pan with a splash of water and warm it over medium heat on the stove.
More Chicken Stir Fry Recipes
- Sweet and Sour Chicken Stir-Fry
- Spicy Chicken and Bacon Stir Fry
- Easy Kung Pao Chicken
- Stir Fry Noodles with Chicken and Vegetables
Expert Tip
Frequently Asked Questions
I typically use tongs or my trusty fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but I find that with a flat-bottomed pan, the fish spatula really is the ultimate turner, stirrer, stir-fry tool.
Yes, you can use sliced beef like skirt steak in this ginger stir-fry instead of chicken. Just note that thinly sliced beef often cooks faster than chicken in recipes like this one. So, watch closely.
Traditional soy sauce is not gluten-free because it is brewed with wheat. However, dedicated gluten-free alternatives exist, such as Tamari, which is a Japanese soy sauce typically made without wheat, and is clearly labeled gluten-free. Be sure to check your other sauces to make sure they are also gluten-free. Cornstarch is naturally gluten-free.
My readers have had success adding all sorts of vegetables to this stir-fry recipe. Choose vegetables with a bit of firmness and texture for best results. Snap peas, carrots and cauliflower are excellent choices for this recipe.
Ginger Chicken Stir Fry
Ingredients
- 3 boneless skinless chicken thighs about 1 1lb, cut into 1/2″ strips
- 1 tablespoon coconut oil or olive oil
- 3 inch piece of fresh ginger peeled and chopped very small, about 3 tablespoons minced
- 2 large cloves garlic minced
- 3 green onions thinly sliced
- 1 bunch of broccoli cut into small florets, about 4 cups florets
- ¼ cup water
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- Optional: 1-2 cups of baby mushrooms halved as desired
Instructions
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
- In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6-8 minutes. Remove the chicken to a plate and set aside.
- Add the ginger, green onions, garlic, broccoli, and mushrooms to the empty skillet. Cook, stirring or tossing constantly until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
- Add water to the pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Return the chicken to the pan and stir to coat. Serve over rice if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(originally posted 09/25/12 – recipe notes and photos updated 3/30/26)
recipe loosely adapted from and with thanks to Cooking Canuck
this is the best stir fry I've ever made, I served mine on a bed of jasmine coconut rice – delicious!
sweet
Love this, we make it once a week.
That looks so good! I am a huge fan of stir-fry recipes. Thanks for including a shout-out for one of mine.
Mary, I love broccoli in my stir-fries as well. So glad Sean made this and you decided to share it 🙂
Delicious! My husband and I enjoyed this supper! I calculated weight watchers smart points – just 2 points per serving. Plus 3 points for 1/2 cup jasmine rice.
sounds delious, definitely going to give it a try!
This Ginger Chicken was DELICIOUS….. I also added Snap Peas along with the Mushrooms. I will double or triple the sauce recipe for next time as my husband likes the sauce. I also used Chicken Breasts as that’s usually what we have in the freezer. You could throw in any Veggies. I LOVE THIS RECIPE. I had everything cut and ready to throw together when we were ready to seat down. I just used my big fry pan and everything cooked up perfect. Served on some Jasmine Rice. So easy and so good. Thank you. I have tried a lot of your recipes and have loved them all.
Colleen – Thank you for trying so many of my recipes. I enjoy creating them and and glad your family loves them! The sauce on this one is so YUMMY!
I didn’t enjoy the flavour of this stir fry, unfortunately. A little too much ginger and rice vinegar.
Sorry to hear it wasn’t a hit for you, Josette. You can certainly reduce those ingredients, if you choose to make it again.
I made this recently it was delicious my husband and 6-year-old finished their plates and went back for seconds. I’ll be making this again!
Love that your family enjoyed the recipe.
Fast, easy and yummy! Thank you!
You are quite welcome, Suzie.
Thanks for a wonderful recipe! I doubled the sauce and went just very slightly less on the rice vinegar. Fully enjoyed this. Easy prep. Mushrooms in it were great. Ginger was perfect. Will become a regular. We were looking for an option to the brown sugar/sriracha flavors that we love, and this is the one! Thanks again.
P.S. If anyone doubles the sauce and thinks flavors are “strong”, maybe remember to double the water as well. Possibility. 😉
I’m so glad you were able to make this recipe your own, Cindy. Mushrooms and ginger are a delicious combination, aren’t they? Happy cooking!
Nice recipe we loved it.
I’m glad the stir fry was a hit, Jammie! Happy cooking.
how would the cooking change to use breasts instead of thighs?
The chicken will likely cook a tiny bit faster, just watch and test for doneness. Breasts will work fine.
While the dish looks appealing and matches the pictures in the recipe, my family and I also found this inedible — I think the vinegar, as the other commenter mentioned, should be left off or drastically reduced.
The beauty of cooking allows us to adjust everything to our specific tastes. While we really enjoy this exactly as written, I can appreciate that the tanginess of the vinegar might not be for everyone. Did you change any of the other ingredients?